Lentil & bacon soup

Lentil & bacon soup

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(80 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 3

Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Nutrition and extra info

Nutrition: per serving

  • kcal493
  • fat19.1g
  • saturates6.6g
  • carbs50.6g
  • sugars7.3g
  • fibre7.7g
  • protein29.5g
  • salt1.6g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 x 70g packs pancetta cubes
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 carrot (about 120g), finely diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tsp ground cumin
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 garlic cloves, finely chopped
  • 1 chilli, sliced
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 low-salt stock cubes
  • 250g red lentils, rinsed

Method

  1. Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.

  2. Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.

  3. Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.

  4. Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.

  5. Serve the soup with a sprinkle of crispy lardons on top.

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Comments, questions and tips

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dylanc1981
20th Aug, 2012
5.05
Quick, cheap and tasty. Added half a leek instead of the onion. Absolutely gorgeous
peeriebreeks
19th May, 2012
4.05
Easy, tasty and filling.
joannek9004
7th May, 2012
5.05
Have had lentils in my cupboard for ages and didn't know what to do with them....Now I do!!! This is a fantastic soup, really tasty and filling with enough leftover for tomorrow..or later! Excellent, I will be making again :)
oopla69
28th Apr, 2012
5.05
Very easy, very tasty and very hearty. I added 2 chillies and there seeds and it gave it a nice gentle kick.
vickyvolts
25th Apr, 2012
@ Wobbly Bobbly: "Pancetta" or "Lardons" is the same as Bacon. Only difference is instead of coming in slices it's cubed meat - you could easily substitute chopped bacon rashers for them. Hope that helps! :) this looks amazing, have added it to my binder to try soon! :)
bobthecarman
25th Apr, 2012
Excuse me, where is the bacon. As in lentil & BACON soup?

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